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Showing results for tags 'molasses'.
Found 9 results
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I'm prepping to start on a Rum. From my reading it seems that of the sugar content in Molasses only ~52% of it is fermentable. How should I calculate the gravity of my wash? Should I divide the sugar contribution from the molasses in half or take it as is?
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Hi, I am starting a Rum distillery in Israel, and am looking for an International molasses supplier. We do have Blackstrap in bulk here, but I am only looking for Grade A or High Test product. Can anyone recommend a good supplier? Thanks, Adam
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We're using 2" Glidetech Butyl hoses for transferring mash/wash and over time they've become stained from the molasses washes. We use 100% molasses for our rum, and the same type of "film" or "dirt" that is left behind in the fermentation tanks is what seems to be in the hoses as well. We are able to easily clean the fermentation tanks with PBW and a brush ... but not so much the hoses. Anybody have any suggestions as to what chemicals or "pipe cleaner" of sorts that we could run through the hoses to scrub them a bit? Thanks in advance.
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Question for everyone using molasses for rum: What are you finding your ending gravity reading to be? For some background, our SG is 1.065 and we're finding that ours has been stalling around 1.020. I know molasses has some unfermentables in it ... but that seems like an awful lot of unfermentables. Before we pitch the yeast, we're adding a little less than a gram of DAP per gallon of wash. Right now we're using 100% molasses, but we may start experimenting with backing down the molasses % and using granulated sugar to make up the difference. I'm open to any and all comments and suggestions. Thanks.
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Hey everyone, I've been reading and browsing, and can't seem to find any definitive guide on DAP use. We have experimented, but each time it seems we add way too little DAP (maybe out of fear of killing the yeast with too much). Does anyone have a happy medium of DAP to add that seems to kick off fermentation? Be it a pound per x amount of gallons/liters/or brix With both our blackstrap molasses and raw sugar ferments we start off around 17-19 brix, and the ferments can take upwards of 11-15 days. Thanks for any help!
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I apologize in advance if this is a question I should have figured out the answer to by now. It's also probably a question best asked of a TTB agent, but I thought I would toss it here to see if anyone knew. I'm still in the planning stages, working on a distillery that would produce rum. Dunder is going to be a key ingredient to the flavor I'm looking for, but all of my research is telling me that it will take a while to get a good dunder pit going. I'm considering ways to get that in process while buildout, still delivery, etc. is happening. The key would seem to be that you want the dunder to have no alcohol left in it, lest you impede the growth of all of the fun bacteria. So... 1) Mix up a batch of molasses water, add yeast, boil the alcohol out, and let the bacteria take over. Can I do that without a DSP, if I don't intend to sell the alcohol? Alcohol is a byproduct of plenty of production processes, just not in that volume. 2) Mix up the molasses, leave it uncovered for a few days, maybe outside. Boil it to sterilize it again, then let the bacteria take over. Anyone have any experience with this?
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Sooo...knowing that Black Strap (feed) molasses can have issues that complicate fermentation, I was wondering if it could added as a flavoring to a cane wash? Ferment the wash, then add the B S Molasses before the striping run? I know I have seen it mentioned on here somewhere. Point being, if it's the added flavor profile I'm trying to achieve, why wouldn't this work? I know it seems like cheating, but there are many roads that lead to Rome. Just wondering if this is one of them :0) Thanks!
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McKee is correct. Ash content can vary from 1% to 15 % depending on the amount of processing. Usually the price will vary accordingly. It's all about the sugars.
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Looking for high quality food grade, low sulfur molasses, let me know. Can provide specifications, sugar profile, etc.
